Five stars with my changes: First, I use a bottom crust, which I prebake 5-7 minutes before filling. When cooking the chicken, I reduce the dressing to less than half, that flavor is too strong. Substitute cream of chicken soup for the broth, which gives it a nice, thick base and makes the flour unnecessary. I add a little garlic and onion powders to the filling, and I always use an entire brick of cream cheese. This is restaurant quality, and a favorite with all my family and friends. Sure hope this review doesn’t get "lost” like my previous one did!

AzGrannie3

posted:

3/11/2014

This would have been very good if it were creamier and w/o the Zesty Italian or cream cheese..not sure which one gave it a funky flavor. I'd like to try it with a creamy sauce instead of the Italian dressing. I made my own chicken broth and I added onions. Very easy to make! I like Zesty Italian and cream cheese, just didn't care for it in this recipe.

kristinekk

posted:

10/27/2013

It is creamy yummy dish and so much flavor. It is better than anything they sell in the store. have eaten this twice and it keeps getting better. My family absolutely loves it.

SoCalWhiteGirl

posted:

10/15/2013

I made this recipe tonight for dinner, it was absolutely wonderful! Full of flavor, my family and myself couldn't get enough of it! Would definitely make this on a weekly basis! Thank you Kraft for always having delicious recipes!

a cook

posted:

9/29/2013

My kids favorite....there are never leftovers!

a cook

posted:

5/7/2013

Added diced potatoes and onions for increased texture and flavor.

FFDP

posted:

2/24/2013

Very easy to make this chicken pot pie. I made it in 6 ounce ramekins, and that is just right for individual portions!